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Mastering Algerian Brick Making: A Guide for Modern Algerians

Hidden within a cloud of steam and the aroma of spices, Algeria’s most beloved dish holds its secrets. The art of brick making – a culinary tradition dating back to the Berbers – transcends mere sustenance, symbolizing unity and community at the heart of every gathering. This guide empowers you to master this time-honored craft as a modern Algerian, connecting you to your roots and sharing your heritage with loved ones.

History and Origins

Tracing back to the ancient Berber tribes of North Africa, brick making is an integral part of Algeria’s rich culinary history. A slow-cooked, aromatic stew of meat, vegetables, spices, and chickpeas, bricks are traditionally served at family gatherings, weddings, Eid celebrations, and during Ramadan. The name itself – derived from the Arabic word ‘brik’ meaning brick or block – speaks to the dish’s hearty, solid nature.

Ingredients (makes 10 bricks)

• 500 g filo pastry
• 20 sheets of thinly rolled out phyllo dough
• 600 ml canola oil for frying
• 1.5 kg chicken wings or drumsticks, skin on and trimmed
• 3 tbsp ras el hanout
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ½ tsp paprika
• 1 tsp salt, or to taste
• Pepper, to taste
• 400 g canned chickpeas
• 3 tbsp honey
• Juice of 2 lemons
• 6 hard-boiled eggs, peeled and halved lengthways
• 1 large bunch fresh coriander, leaves finely chopped
• 400 g canned haricot beans, drained and rinsed
• 2 medium onions, finely chopped
• 2 medium carrots, peeled and thinly sliced
• 4 large tomatoes, quartered
• 5 cloves garlic, minced
• 2 green chili peppers, finely chopped (optional)
• 1 tbsp olive oil
• 1 tsp butter

Numbered steps with detail

Prep time: 30 minutes | Cook time: 45-60 minutes | Difficulty: Advanced

1. Marinate the chicken: In a large mixing bowl, combine chicken wings or drumsticks, minced garlic, lemon juice, ras el hanout, cumin seeds, coriander seeds, paprika, salt, and pepper. Cover and refrigerate for at least 30 minutes – overnight if possible.
2. Prepare the vegetables: In a separate bowl, combine chickpeas, chopped onions, carrots, tomatoes, haricot beans, chili peppers (if using), and half of the coriander. Mix well and set aside.
3. Assemble the bricks: Lay one sheet of filo pastry on a flat surface and brush lightly with oil. Place another sheet on top at an angle, creating a diamond shape. Spoon 1 heaped tablespoon of vegetable filling onto the bottom point of the diamond. Top with a piece of marinated chicken.
4. Fold the brick: Fold in the sides of the filo pastry to encase the filling, then roll up tightly from the bottom point towards the top tip. Repeat with remaining ingredients and filo pastry sheets.
5. Fry the bricks: Heat canola oil in a large, deep saucepan over medium-high heat. Fry bricks 3 or 4 at a time for 5-7 minutes until golden brown. Drain on paper towels and keep warm while frying the remaining bricks.
6. Finish with honey and coriander: In a small saucepan, combine honey, butter, and the rest of the coriander. Heat gently over low heat until fragrant – do not boil. Drizzle this sauce over the fried bricks before serving.

Tips for Success

The secret to perfectly crispy bricks lies in careful preparation and technique. Follow these tips for mastery:

• Marinating the chicken enhances its flavor, but if short on time you can skip this step.
• When rolling the filo pastry, ensure it is thin enough to be rolled easily without breaking – overworking the dough will result in a tough final product.
• Frying bricks at the correct temperature ensures a crispy exterior while keeping the filling tender and flavorful.
• Serve bricks immediately for the best texture. If you must prepare them ahead, reheat in a 350°F (180°C) oven before serving.

Variations

While classic Algerian bricks include chicken and chickpeas, variations abound based on regional preferences and individual tastes. Experiment with different meats such as lamb or beef, add exotic spices like saffron or turmeric, or even swap out the filo pastry for phyllo dough for a lighter texture.

Serving and Presentation

Bricks are best served hot, straight from the frying pan. Place them on a platter surrounded by fresh coriander and lemon wedges. Offer guests a side of harissa or chili sauce for added heat.

Conclusion

Brick making is more than just a recipe – it’s an expression of Algerian culture, passed down through generations. With this guide, you are armed with the knowledge and techniques to master this art in your own kitchen. Share your creations with loved ones, celebrate your heritage, and connect with your roots.